Thursday, September 10, 2015

Almond Custard with Blueberry Sauce and Candied Almonds

Lots of steps, but worth it. I'm definitely making this again, not just for us, but for company.
Easy to make ahead and a great presentation.
Very light tasting.
Sauce was amazing.....I could have used lots more sauce! 

Day 10: Something blue

Thicken 1 1/2 C almond milk, 2 T cornstarch, 2 T brown sugar, pinch salt, 1/2 t almond extract.

Cool the milk mixture in an ice bath, stirring frequently to avoid a nasty skin. Find 1 C blueberries from the freezer. 

Cook the berries with 2 t sugar, 1 T water. Strain.  Add 1 T liqueur. Amaretto would have been perfect, but Hazelnut wasn't bad either. Continue cooking to reduce the sauce to a syrupy   consistency. 

This can cool in an ice bath also. 

1/2 C slivered almonds, 1 T agave, 1 T sugar, 1 t cinnamon, pinch salt. Cook LIGHTLY over low heat. (This amount of nuts is way too much for the amount of custard.... reduce amounts or plan to have leftovers to munch. ) 

These break apart easily. 

Put it all together in a logical way. Chill completely in the fridge. The custard will really firm up. 

1 comment:

  1. YUMMO! That looks and sounds amazing! My mouth is watering!


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